HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Glazed Pork
Honey-Glazed Pork

Honey-Glazed Pork

with Roasted Sweet Potato and Green Beans

Read more

The sweet and savoury combination of honey, thyme, and chicken broth makes for a delectable glaze over juicy pork tenderloin. Roasted sweet potatoes and green beans complete this delicious plate.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

680 g

Sweet Potato, cubes


340 g

Green Beans, trimmed

20 g


10 g


2 unit

Chicken Broth Concentrate

3 tbsp


Not included in your delivery

4 tbsp




Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories568 kcal
Fat20 g
Saturated Fat9 g
Carbohydrate57 g
Sugar21 g
Dietary Fiber8 g
Protein41 g
Cholesterol141 mg
Sodium548 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Garlic Press
Measuring Cups
Measuring Spoons
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 425°F (to roast the sweet potatoes, green beans and pork). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* On a parchment-lined baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.


Meanwhile, pat the pork tenderloins dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Sear until golden-brown all over, 2-3 min per side.


Transfer the pork to the baking sheet with the potatoes. Roast in the centre of the oven until the pork is cooked through, 10-12 min. (TIP: Cook each piece to a minimal internal temp. of 160°F, as size may vary.**)


Meanwhile, on another baking sheet, toss the green beans with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the green beans are tender, 10-12 min. Meanwhile, mince or grate the garlic. Strip 1 tbsp thyme leaves off the stems.


Heat the same pan over medium heat. Add a drizzle of oil, then the garlic and thyme. Cook until fragrant, 1-2 min. Add the broth concentrates, 1 3/4 cup water and honey. Stir, scraping up any browned bits from the bottom of pan. Simmer until slightly thickened, 4-5 min. Remove the pan from the heat and stir in 4 tbsp butter. Season with salt and pepper.


Thinly slice the pork. Divide the sweet potatoes and green beans between plates. Top with the pork and drizzle with the glaze.